Grilled Vegetable Timbales

 Ingredients 2 tablespoons kosher salt
1-1/4 teaspoons ground toasted fennel seed
1/2 teaspoon coarse grind black pepper
1-1/2 pounds peeled Idaho potatoes, sliced 1/4 inch thick
1/3 cup plus 2 to 3 tablespoons olive oil
1 teaspoon minced garlic
1/2 cup dry white wine
18 fresh shiitakes (caps should be about 2-1/2 inch diameter)
4 tablespoons fresh lemon juice
1 cup plus 2 tablespoons grated La VacaRica brand Cotija cheese
1/2 pound sliced, cored fennel (1/4-inch thick)
4 ounces peeled, sliced red onion (1/4-inch thick)
3 ounces peeled, cored, sliced Granny Smith apple (1/4-inch thick)



Instructions 1. Prepare a fennel salt mixture as follows:
a. Place the salt, roasted fennel seed, and black pepper in a mortar and pestle, spice mill, or coffee grinder. Blend until even. (This salt will be used in Fennel, Apple, and Onion Relish.)
2. Prepare Fennel, Apple, and Onion Relish:
a. Place the fennel, onion, and apple in a bowl. Add 2 to 3 tablespoons olive oil and toss until coated.
b. Grill the fennel, onion, and apple over hardwood charcoal until tender.
c. Allow the grilled vegetable and apple to cool enough to handle, then chop into small dice (brunoise). Place in a bowl and toss with 2 tablespoons lemon juice. Add fennel salt to taste.
d. Allow the relish to marinate for about 1 hour before using, or store under refrigeration until needed.
3. Prepare the potatoes for the timbale as follows:
a. Toss the sliced potatoes in a bowl with fennel salt to taste, 2 to 3 tablespoons of olive oil, and 1/2 teaspoon of minced garlic.
b. When evenly coated, lay the potatoes out on a parchment-lined sheet pan. Roast the potatoes at 375 degrees for 12 minutes. Pour the wine evenly over the potatoes and roast for another 5 minutes.
c. Remove the potatoes from the oven and allow them to cool while grilling the shiitakes.
4. Prepare the grilled shiitakes as follows:
a. Remove the stems from the shiitakes and reserve for the duck broth. Toss the shiitake caps with 2 to 3 tablespoons of olive oil, fennel salt to taste, 1/2 teaspoon of garlic.
b. Grill shiitakes over hardwood charcoal for 2 minutes on both sides, until marked and tender.
c. Remove the shiitakes to a bowl, add the lemon juice, toss to distribute evenly, and allow them to marinate for about 10 minutes.
5. Assemble the timbales as follows:
a. Lightly oil 6 timbale molds or souffle cups (2-1/2" x 3").
b. In each prepared mold, place 2 slices of potato (should cover the bottom completely). Top that with 1-1/2 tablespoons of fennel relish, then 1 tablespoon grated La VacaRica brand Cotija, and a shiitake cap. Repeat twice more, ending with a shiitake cap on top of timbale.
6. Repeat with the remaining 5 timbales. Refrigerate the filled molds until needed. 6 servings